Crispy toppings are a favorite to enrich a bowl of Noodz, and nothing is crunchier and more flavorful than some freshly cut negi! These spring onions are the ideal accompaniment to rich, flavorful soups, not just ramen, but also a myriad of soups, stews and stir-fry dishes.

What is negi

The word negi means spring onion ( Allium fistulosum ) but is also used as a generic name for this species such as leek or chives etc. However, the onion is called tamanegi, ' tama' means sphere.

It's an intense mix of sweet and pungent both on the tongue and in the nasal passages, and has a distinctive umami aftertaste.

Commonly considered part of the green onion family, leek family, and white onion family, this root vegetable is actually all three!

Although there are over 60 slightly different types of negi grown in Japan and around the world, this vegetable can be divided into three basic categories.

These are Senju, Kaga and Kujo negi. Kaga and senju negi are part of the "long negi" family, which has a more elongated white part and deeper roots than the shorter variety. These are sold with the green stems slightly cut.

The white part of the plant has a pungent, spicy flavor, similar to the standard white onion. The leaves have an intense and earthy initial flavour, with a light sweet aftertaste, especially when cooked.

History of topping

This tasty condiment is one of the oldest vegetables grown in Japan.

We can trace the first varieties cultivated to the Heian period, between 794 and 1185 AD. The first forms of negi cultivated outside the original region were those of Sunamura. These were planted by Osaka settlers who grew both the original negi and the more widespread banno negi.

The form with more leaves could not survive the harsh winters of the northern regions. This gave rise to the white form with deeper roots, capable of reaching water and nutrients even in partially frozen soil.

Once the Edo period arrived, farmers began cultivating this vegetable along the Sumida River basin, and negi production became more widespread, with several subspecies emerging in various regions of Japan.

The white negi has become a staple in soba shops across the country. This was its introduction into commercial Asian cuisine, as it was previously an ingredient in home cooking.

Because negi goes well with ramen

To understand why negi is a great accompaniment to ramen, we need to analyze its flavors and textures.

First, it has a strong flavor impact. This is typically what we look for in dishes that can benefit from a little initial liveliness before mellowing into a more substantial and satisfying way. We have toppings like nori and yuzu kosho that invoke the same flavor combination we're talking about.

The negi starts out light and fragrant in the bowl, with steam from the ramen broth rising, bringing the aroma to your nostrils. As soon as you taste it, you can feel the crunchiness of the cut onion and the consistency of the green part. The spicy and earthy flavor follows.

But the experience doesn't end here! The negi actually enhances the umami of the broth and tare in the ramen.

Which ramen flavors go best with negi

There are 4 basic ramen flavors and each has a unique flavor profile that sets it apart from the others. Because they are different, different seasonings pair well with each flavor.

Tonkotsu: Tonkotsu broth already has a complex flavor base. Negi, paired with ajitama and chashu, creates the perfect vehicle to add a bold flavor to otherwise milder ramen.

Shoyu: This flavor takes its name from the soy sauce that flavors it. It already has some acidity in itself and the spring onion completes that intense flavor combination.

Shio: It's a type of ramen that uses salt as the main base, so it's light and neutral enough to bring out the negi.

Miso: Miso is a unique combination with negi because it is somewhat of a combination of shio and shoyu ramen with some of the structure of tonkotsu ramen. It becomes an excellent base for negi because it expresses all the qualities we have listed.